Pork and miso pot pies with wombok mash

This is a fancy way of making a classic dish look smashing! Pork, ginger and eggplant have never tasted so good for your Sunday lunch.

Recipe «Pork and miso pot pies with wombok mash» presented in category Recipes / Meat, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author sheff would need: 3 large carrots, 2 tbsp grapeseed oil, 2 tbsp sesame oil, 3 tsp finely grated fresh ginger, 4 green shallots, thinly sliced , 4 garlic cloves, crushed, 1 eggplant, finely chopped, 375ml water , 700g pork mince, 75g red miso paste, 80ml saké, 60ml mirin, 2 1/2 tsp cornflour, 900g potatoes, peeled, coarsely chopped, 500g wombok, thinly sliced, 1 tbsp sesame seeds.

Ingredients:

• 3 large carrots 
• 2 tbsp grapeseed oil 
• 2 tbsp sesame oil 
• 3 tsp finely grated fresh ginger 
• 4 green shallots, thinly sliced 
• 4 garlic cloves, crushed 
• 1 eggplant, finely chopped 
• 375ml water 
• 700g pork mince 
• 75g red miso paste 
• 80ml saké 
• 60ml mirin 
• 2 1/2 tsp cornflour 
• 900g potatoes, peeled, coarsely chopped 
• 500g wombok, thinly sliced 
• 1 tbsp sesame seeds 
• 1/2 tsp chilli flakes 

Instructions

1. Preheat oven to 200C/180C fan forced. Finely chop 1 carrot. Thinly slice remaining carrots and reserve. Heat 1 tablespoon grapeseed oil and 1 tablespoon sesame oil in a large frying pan over medium heat. Add ginger, white part of shallot and 2 garlic cloves. Cook, stirring, for 30 seconds. Add chopped carrot, eggplant and 1 tablespoon water. Cook, stirring, for 5 minutes or until softened. Transfer to a bowl.
2. Heat 2 teaspoons grapeseed oil and 2 teaspoons sesame oil in pan over medium-high heat. Cook mince, breaking up with a wooden spoon, for 5 minutes or until browned. Return eggplant mixture to pan. Stir in miso. Add saké. Simmer for 1 minute or until evaporated. Stir in mirin and 1⁄2 cup water. Simmer for 5 minutes or until eggplant is tender. Combine cornflour and remaining water in a jug. Add to pan. Simmer for 3 minutes or until thickened. Transfer to six 250ml (1 cup) ovenproof ramekins. Wipe pan clean with paper towel.
3. Meanwhile, place potato and remaining carrot in a saucepan. Cover with cold water. Bring to the boil over medium-high heat. Season with salt. Cook for 20-22 minutes until tender. Drain. Return to pan. Coarsely mash.
4. Heat remaining grapeseed oil and sesame oil in pan over high heat. Cook wombok and remaining garlic, stirring occasionally, for 2 minutes or until softened. Stir into potato mixture. Season. Top pies with mash. Sprinkle with sesame seeds and chilli. Spray with oil. Bake for 20-25 minutes or until golden. Sprinkle with green part of shallot.